Bright, tangy, and irresistibly creamy, this Lemon Raspberry Layered Pie is the ultimate warm-weather dessert. With a buttery graham cracker crust, luscious lemon cream filling, and a vibrant raspberry layer, it’s a dessert that looks stunning on any table. Perfect for spring gatherings, summer BBQs, or a light treat after dinner, this pie combines sweet and tart flavors in every silky bite.

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Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
⅓ cup sugar
6 tbsp unsalted butter, melted

For the Lemon Layer

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
⅓ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Raspberry Layer

2 cups fresh raspberries
¼ cup sugar
1 tbsp cornstarch
2 tbsp water
1 tsp lemon juice

Optional Topping

Fresh raspberries
Lemon zest
Whipped cream

Instructions

Prepare the crust:
Preheat the oven to 350°F (175°C) if baking. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Bake for 8 minutes, or refrigerate for 1 hour for a no-bake version.
Make the lemon layer:
Beat softened cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and silky. Pour over the cooled crust and refrigerate.
Prepare the raspberry layer:
In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Cool completely before layering.
Assemble the pie:
Spoon the cooled raspberry mixture over the lemon layer. Chill for at least 4 hours, or overnight for best results.
Serve:
Top with whipped cream, fresh raspberries, and lemon zest before serving.

Pro Tips

Chill the pie between layers to maintain distinct layers.
Use fresh lemon juice for bright, natural citrus flavor.
Ensure the raspberry mixture is completely cooled to avoid melting the lemon filling.
Press the crust firmly for clean, beautiful slices.
Overnight chilling produces the cleanest, most professional-looking slices.

Why This Recipe Works

Combines creamy, tangy lemon with sweet-tart raspberries.
Gorgeous, layered presentation for any celebration.
Mostly no-bake, easy to prepare, and make-ahead friendly.
Uses real fruit for a fresh, natural taste.

Substitutions & Variations

No-Bake Crust: Skip baking for a quicker version.
Blackberry Lemon Pie: Replace raspberries with blackberries.
Blueberry Layer: Add a blueberry layer for extra color.
Whipped Lemon Filling: Fold in whipped cream for a fluffier texture.
Gluten-Free: Use gluten-free graham cracker crumbs.

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Make-Ahead, Storage & Reheating Guide

Make up to 24 hours ahead for best flavor and presentation.
Store covered in the refrigerator for up to 3 days.
Slice with a sharp knife dipped in hot water for clean cuts.
Serve chilled; reheating is not recommended.

Serving Ideas

Pair with a dollop of whipped cream.
Garnish with extra fresh berries or lemon zest.
Serve with iced tea or lemonade for a refreshing summer treat.
Ideal for garden parties, birthdays, or casual desserts.

Nutrition (Per Serving Estimate)

Calories: 360
Protein: 4g
Carbohydrates: 42g
Fat: 22g
Fiber: 2g
Sugar: 28g

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Frequently Asked Questions

Q: Can I make this pie completely no-bake?
A: Yes! Simply skip baking the crust and press it firmly, then layer as usual.

Q: Can I use frozen raspberries?
A: Fresh is best, but thawed frozen raspberries work if cooked slightly to remove excess moisture.

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Q: How long should I chill the pie?
A: At least 4 hours, preferably overnight for best layering and texture.

Q: Can I make it ahead for a party?
A: Absolutely! It holds well in the fridge and tastes even better the next day.

This Lemon Raspberry Layered Pie is the perfect combination of creamy lemon filling, juicy raspberry topping, and a buttery graham cracker crust. Simple, refreshing, and visually stunning, it’s ideal for any occasion where a light yet satisfying dessert is needed. Give it a try and impress your guests with a slice of sunshine!